If you thought that the very first thing that guests with food allergies and other dietary restrictions wanted was gluten-free, peanut-free, or whatever-free options on your menu, you’d be wrong.
The very first priority for these guests is trust. Without it, menu items are just irrelevant words on page or board.
The very first priority for these guests is trust.
Customers with food allergies and other dietary restrictions (i.e. celiac, vegan, religious restrictions) need to trust that staff know what they are talking about and that they can do what they say they can do.
- Do staff really know the ingredients?
- How about hidden ingredients or advisory statements on labels?
- Do they actually use cross-contact prevention practices in front and back of house? Or even know what they are.
- Are all staff trained and on the same page (chain of communication) about awareness, ingredients and safety practices?
- Can staff communicate this information to the guest in a knowledgeable, informed way that fosters trust?
Empowering staff with the right food allergy awareness tools and knowledge helps to develop trust for better, safer experiences on both sides of the table!